JP3774054B2 - A method for producing rice crackers bound with rice grains - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing rice crackers such as rice crackers and the like, and relates to a method for producing rice crackers bound to each other so that rice grains can be confirmed.
[0002]
[Prior art]
A cooked rice granulated rice cracker has been already proposed, which prevents crushing of the contours of cooked rice grains and facilitates processing from the effect of sticking the cooked rice grains together by a cooking method in which cooked rice is cooked (Japanese Patent Laid-Open No. Hei 4-99446).
[0003]
Specifically, when rice is fried with a small amount of cooking oil, an oily film is formed on each rice grain, and the grain is strengthened, so that it becomes difficult to be crushed even when compressed. In addition, fried while stirring with a small amount of edible oil does not make the cooked rice loose, but on the contrary, it becomes sticky and turns into a paste-like mucous membrane to strengthen the adhesive strength. Thereby, it has the effect of making compression molding easy by using cooked rice as a rice cracker dough.
[0004]
[Problems to be solved by the invention]
However, the above-mentioned conventional rice crackers do not completely swell even after roasted or fried in a molded product, and the texture becomes harder. There was a problem that became harder.
[0005]
The present invention is a method for producing rice confectionery having various shapes other than the rice cracker shape, which is formed without binding the rice grains without being crushed, and the obtained rice confectionery is not hard and can be quickly bitten. The purpose is to obtain.
[0006]
[Means for Solving the Problems]
The method for producing rice crackers bound with the rice grains according to the invention described in claim 1 is to form or dry the cooked or steamed rice grains into a predetermined shape, and then roast or oil. In the manufacturing method of rice crackers,
Washing the cooked or steamed cooked rice grain with water to remove the slime on the cooked rice grain surface and cooling;
A process of removing excess water from the washed rice, a process of adding viscosity to the surface of the rice grains while stirring the rice,
After that, it is molded into a predetermined shape.
[0007]
The method for producing rice cracker bound with the rice grains according to the invention described in claim 2 is the method for producing rice cracker described in claim 1,
The step of removing excess water and the step of imparting viscosity impart viscosity by stirring after centrifugal dehydration.
[0008]
The method for producing rice crackers bound with the rice grains according to the invention described in claim 3 is the method for producing rice crackers described in claim 1 or 2,
The step of removing excess moisture and the step of imparting stickiness include that the stickiness is imparted by removing the surface moisture and stirring by performing while frying.
[0009]
That is, the rice grains washed with water are dehydrated, but the dehydration may be dehydration by a centrifugal dehydrator or dehydration by evaporating adhering water by frying. In that case, the dehydration method gives the stickiness to the stir-fry stirring, but at the time of dehydration by the centrifuge, the stickiness is given by stirring and mixing separately with a mixer.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the step of cooling the cooked or steamed cooked rice grains while removing the sliminess on the surface of the cooked rice grains, and the step of imparting viscosity to the cooked rice grain surfaces while stirring the cooked rice from which excess water has been removed Then, it is molded into a predetermined shape. As a result, a method for producing rice crackers in which cooked rice grains are bound to each other without being crushed, and the resulting rice crackers can be bitten without being too hard can be obtained. The manufacturing method which can be used for rice crackers of various shapes other than the shape can be obtained.
[0011]
Specifically, a step of obtaining cooked rice by steaming or steaming, a step of washing the obtained cooked rice with water to remove the sliminess of the surface of the cooked rice grains, a step of dehydrating excess water of the washed rice, and dehydration Stir or stir the cooked cooked rice to stick the surface of the cooked rice grain, compress the molded rice into a predetermined shape, dry the molded cooked rice, and roast the dried cooked cooked rice Or a step of oiling.
[0012]
Rice that is cooked or steamed to obtain cooked rice can be sticky rice, sticky rice, and a mixture of these sticky rice and sticky rice. In addition, other grains such as rice bran, rice bran, sesame and soybeans may be added if the above-mentioned rice is the main component.
[0013]
The cooking or steaming process may be performed by a conventional operation / method. However, in consideration of the subsequent water washing step, it is better to cook or steam the rice than the usual cooked rice, because the cooked rice is less likely to be crushed. For example, when cooking glutinous rice, the ratio of water 8-9 is good with respect to the weight 10 of rice, and when steaming glutinous rice, it is steamed for about 15-20 minutes. In addition, it is a usual method to fully immerse the rice before cooking or steaming in water.
[0014]
The cooked rice or steamed rice is washed with water. Washing with water is performed by washing away the paste component (so-called slimy) adhering to the surface of the cooked rice grains and cooling the cooked rice so that each grain of cooked rice falls apart. The purpose of cooling is to prevent water absorption during the washing step and the subsequent steps, and any temperature that does not rapidly absorb water during the operation may be used, and 40 ° C. or lower is preferable. The washing operation may be performed by immersing the rice held in the bowl in a water tank and stirring it quickly to wash it with water, or by showering water over the bowl and washing it with water.
[0015]
Washed off the surface of the cooked rice grains, and the cooked rice that has been separated into individual grains is drained to remove the water between the cooked rice grains. Draining may be carried out naturally by leaving it on a bowl if it is a small amount, and it may be dropped naturally, and if there is a large amount of rice, it may be forcibly dehydrated with a centrifugal separator or the like. This washing to draining process needs to be performed quickly so that the washing water penetrates into the grains of the rice and the rice is not unnecessarily swollen.
[0016]
When the water is forcibly dehydrated with a centrifugal separator or the like, it is well stirred with a wood spatula or a mixer to impart an appropriate viscosity. At this time, if necessary, heating may be performed to improve the sliding and spreading of the cooked rice grains due to pressing during molding.
[0017]
The cooked rice that has not been forcibly dehydrated by a centrifuge or the like and simply drained with a rice cake or the like is subjected to a frying process. This stir-frying process is performed to further remove the adhering water and to give the cooked rice from which the strong stickiness due to slimming has been removed by washing with water to an appropriate stickiness again. In addition, the reheating by frying also facilitates the spread of cooked rice grains by pressing during molding.
[0018]
The stir-frying process is performed while stirring with a frying pan, an iron plate, a rotary stirrer, or the like, as usual. The stir-frying process is finished when there is no moisture adhering to the surface of the cooked rice grains and a moderate stickiness is produced. The moderate stickiness is such that when the cooked rice is cooked, the cooked rice grains stick to each other and do not collapse.
[0019]
In the case of this stir-fry process, cooking oil is not always necessary if the rice grains do not stick to a frying pan or an iron plate, etc., but each rice grain retains its shape and even if it is pushed, A small amount may be added because it is easy to slide and difficult to collapse. In addition, the addition amount of edible oil should just be the quantity which can generate | occur | produce moderate stickiness by stirring in a frying process.
[0020]
Stirred or stir-fried cooked rice becomes difficult to mold when cooled, so it is compression molded into a predetermined shape while it is warm. The shape of the rice cracker obtained in the present invention is not too hard and can be bitten quickly, so it is not limited to a flat rice cracker shape and can be formed into various shapes. However, a flat shape is preferable in consideration of uniformity in the subsequent drying, roasting or oiling process. Moreover, it is preferable to form the corners with curved surfaces at the time of molding so that the cooked rice at the corners does not fall off during the drying, roasting or oiling process.
[0021]
The compression molding may be compression molding while being stretched with a rod or the like, but preferably, a fixed amount (volume or weight) of cooked rice is put into a mold and molded by pressurization. The degree of binding between cooked rice is controlled by the pressurized volume or the pressure during pressing.
[0022]
The compression-molded cooked rice molded product is subjected to hot air / cold air drying or sun drying. At this time, cracks are generated in the molded body, so that rapid drying is avoided. Drying is preferably performed until the water content is about 14 to 17%.
[0023]
The fully dried shaped body is roasted on a net or iron plate or fried in hot oil and seasoned. The seasoning can be based on any of soy sauce, salt, sugar and the like, and various seasonings such as curry flavor and cheese flavor can be performed.
[0024]
【Example】
FIG. 1 is a process diagram showing the steps of one embodiment of a method for producing rice crackers bound with cooked rice grains according to the present invention. As shown in each step of the figure, after the glutinous rice is sufficiently washed according to a conventional method, it is immersed in clean water for 30 minutes and cooked. The amount of water at the time of cooking rice was cooked for 1 kg of rice as 900 g of water.
[0025]
The cooked rice was opened in a bowl and placed in a water tank containing a lot of cold water. Then, the basket was pulled up, drained and dehydrated.
[0026]
Further, the rice cake was shaken up and down and drained sufficiently, and then a small amount of edible oil was poured into a frying pan. After the rice was fried to such an extent that moisture was almost lost and the rice grains adhered to each other properly, a certain weight of cooked rice was put into the mold and pressed from above the mold.
[0027]
FIG. 2 is an explanatory view schematically illustrating the compression molding process. As shown in the figure, the used mold (21) has a curved surface formed at the corner (22) of the mold (21) so that the disk-like mold can be cut off at the corner. The peripheral part (24) of 23) is also curved. As shown in Fig. a, a constant weight of cooked rice (25) was put into the mold frame (21), and as shown in Fig. b, it was press-molded so as to have a constant thickness by the pressing die (23).
[0028]
The resulting rice cracker-shaped molded product was taken out of the mold (21), cooled, and then sufficiently dried in the sun. After drying to a moisture content of around 15% to obtain a dough, soy sauce was applied by applying soy sauce while roasting on a charcoal fire. In addition, the dough was fried in hot oil and then salted to obtain a salt-fried rice cracker.
[0029]
The obtained soy sauce rice crackers and salted fried rice crackers were both bound with cooked rice grains and could be bitten quickly without being too hard.
[0030]
【The invention's effect】
As described above, by washing the cooked rice or steamed rice once with water, the rice grains are bound without being crushed, and the resulting rice cracker is not too hard and can be bitten quickly. Furthermore, there is an effect that it can be used for rice confections of various shapes other than the rice cracker shape.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a process diagram showing the steps of an embodiment of a method for producing rice crackers bound with rice grains of the present invention.
FIG. 2 is an explanatory view schematically illustrating a compression molding process.

Claims (3)

In the method for producing rice crackers that are cooked or steamed and then shaped and dried into a predetermined shape, then roasted or oiled,
Washing the cooked or steamed cooked rice grain with water to remove the slime on the cooked rice grain surface and cooling;
A process of removing excess water from the washed rice, a process of adding viscosity to the surface of the rice grains while stirring the rice,
A process for producing rice crackers bound with rice grains characterized by being formed into a predetermined shape after passing through. In the manufacturing method of the rice cracker described in Claim 1,
A method for producing a rice cracker in which rice grains are bound, wherein the step of removing excess moisture and the step of imparting stickiness are centrifugally dehydrated, and then the stickiness is imparted by stirring. In the manufacturing method of the rice cracker described in Claim 1 or 2,
The process of removing excess water and the step of imparting stickiness include the fact that stickiness is imparted by removal of surface moisture and stirring by performing frying, and the manufacture of rice crackers bound with rice grains Law.

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